I have a tube of tomato paste that is "double concentrated" (brand is "Cento"). Do you use half as much as a recipe calls for, or is this a case where all tomato paste has been "double concentrated" ...

I see Espresso Powder frequently in chocolate-based baking recipes. I've done some searching here (and elsewhere online) for potential substitutes, but have only been able to find other coffee-based ...

I tried making turnip fries the other day and they were horribly bitter. If am planning to fry them like french fries how long should I boil them in the salt, vinegar and lemon juice so that they don'...

I want to add a can of 100% pumpkin to my favorite bran/ww flour/oatmeal muffin recipe and think I may need to add a bit more dry ingredients. Picture of recipe card is below - hopefully. This is just ...

I'd like to be able to make caramel without using any dairy products for my friends and family who are lactose intolerant or vegan. Usually when I make caramel, I use a recipe close to this one with a ...

The recipe for this pumpkin dessert from Mexico says I should leave the pumpkin pieces submerged in water with calcium oxide (lime) for 3 hours, so that the pumpkin doesn't just become puree when I ...

If I wanted to substitute chickpea flour for a can of garbanzo beans in a recipe, how would I prepare the flour? should I mix a amount of water with it and cook it? and if so how much water?
Here's ...

I am going to be following this recipe to make my pizza dough
https://tasty.co/recipe/2-ingredient-dough-pizza
However, I have just realised we ran out of cheese. I have processed cheese slices but I ...

I bought a book with recipes for shortbread as I wanted to try making my own shortbread. However, most unusually (given its general availability in shops), many of the recipes call for rice flour in ...

Sometimes I do not have enough time and miss out parts either substitute ingridients.
My observation is that sometimes it's quite okay and sometimes awful because of unexpected pairings in the food ...

I have a muffin recipe for Almond milk but I'd like to replace it since Almond Milk is only good for 7-10 days, I can't find small enough containers, and no one in my household will drink it. Outside ...

I have some leftover general-puproce flour and some farina, because are leftover materials and I wanna use them both (in order to get rid of them, but not throw them away) I thought on making bread by ...

I'm trying to make eggless choux pastries for an egg-allergic friend (my eventual targets are croques-en-bouche and saint-honorés).
I have experience with choux pastry, but I've never made an eggless ...

What is typically the best substitute for palm sugar? I've been getting away with brown sugar or molasses if I really have no time to get the actually stuff.
Honey, granulated sugar, maple syrup are ...

I need close to 900 ml of cream 30–35 % for a mousse recipe (which requires part of the cream to be whipped). Is it possible to dilute double cream (48 % fat) with whole milk (3.6 %) to get an average ...

Me and my roommate want to make a batch of brownies, however each of us has their heart set on a different recipe: I want to use one from Serious Eats because it's loaded with cocoa and I have a lot ...

What various types of latkes are there? I mean besides the classic potato latke. I mostly curious as to Jewish foods for now. You never know, other people might this question interesting as well. I ...

I am a chocolate lover and recently figured out I have to completely remove milk from my diet (due to problems with casein). I figured I can make my own milkless milk chocolate from dark chocolate by ...

How to keep ice cream soft when using alternative sweeteners, such as erythritol and stevia glycerite. I have tried xanthan gum and guar gum, but it still came out too hard after putting in freezer ...

White wine and red wine have great flavors when added to a dish. But because I'm on medication, I'm not able to use wine (my body would have odd reactions when I consume food cooked in white wine) I ...

I have been trying to make ice cream with sucralose. So far all I get is just a hard rock after tossing it in the freezer. when I try to thaw it, it goes right back to a liquid. I'm not very confident ...